Sulfur Dioxide & Wine Additives - Santa Rosa Junior …jhenderson/Sulfur Dioxide.pdfSulfur Dioxide & Wine Additives 1 1 Sulfur Dioxide & Wine Additives Wine 3 Introduction to Enology

3/4/2014

Sulfur Dioxide & Wine Additives 1

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Sulfur Dioxide & Wine Additives

Wine 3Introduction to Enology

3/4/20142

Tonight's Lecture

Exam 1 recap The use of sulfur dioxide in wineChemistry of sulfur dioxide Microbial action sulfur dioxide Forms of sulfur dioxide Adding sulfur dioxide

Wine additives

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Exam 1 Review

Mean = 69.3% Range, 98.5 to 30% Grading:

A = 90 and above B = 80 to 89 C = 70 to 79 D = 60 to 69 F = Below 60

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0%

5%

10%

15%

20%

25%

30%

35%

A B C D F

Sulfur Dioxide Sulfur Dioxide has been used in winemaking

since the Romans discovered that if you burn candles made of sulfur inside empty barrels it would prevent them smelling like vinegar.

2000 years later sulfur dioxide, or SO2, remains the most important additive used in winemaking.

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Sulfur Dioxide The terminology of sulfur in wine is often

confused. There are three common forms of sulfur in wine.SULFURSULFIDESSULFITES

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The 3 common forms of Sulfur in wine

SULFUR, S Elemental sulfur is present in proteins and used on grapes to prevent rot.

SULFIDES, H2S and mercaptans rotten egg and skunk smell produced when yeast and bacteria reduce S to H2S. This is an example of a reduced sulfur.

SULFITES, Sulfur dioxide (SO2) and all its forms, this is an example of an oxidized sulfur.

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There are also 3 forms of Sulfites in wine

SULFITES - Sulfur dioxide and its products.Molecular sulfur dioxide SO2

Bisulfite HSO3-

Sulfite SO3=

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Sulfites Sulfite exists in two different states in wine

free and bound

Free is: SO2 + HSO3- + SO3

=

molecular bisulfite sulfiteNotice that bisulfite and sulfite are ions

Bound is when these forms combine with compounds such as phenols, acetaldehyde and sugar

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Sulfites Total SO2 = Bound SO2 + Free SO2

Free, bound and total forms of SO2.

(Not proportionally to scale.)

MolecularSO2

Bisulfite HSO3

-Sulfite SO3

=

Sulfites attached to sugars,

acetaldehyde, and phenolic

compounds

Free sulfur dioxide Bound sulfur dioxide

Total sulfur dioxide

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As sulfites are added to wine the % that is bound goes down.

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Sulfites

The different forms of sulfite exist in equilibrium in wine in the same manner as tartaric acid.

H2O + SO2 ↔ H+ + HSO3- ↔ 2H+ + SO3

=

water + molecular sulfur dioxide hydrogen ion + bisulfite hydrogen ion + sulfite

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SulfitesLike tartaric acid the forms that are present are

dependent on pH

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SulfurDioxide

Free Sulfites

MolecularSO2

Sulfite SO3

=

Bisulfite HSO3

-

Bound Sulfites

Functions of adding sulfur dioxide

Antioxidant absorbs O2 in wine.SO3

= + O2 + H2O H2SO4 (sulfuric acid) There is very little sulfite (SO3

=) present at wine pH, so SO2 is not a strong antioxidant and very little sulfuric acid is produced.

Note: that this results in Sulfate (SO4) not Sulfite (SO3).

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Prevents Enzymatic Oxidation Prevents enzymatic degradation by

inhibiting the enzyme Poly Phenol Oxidase (tyrosinase), this is its most effective role as an antioxidant.

It works by denaturing (changing the shape) of the enzyme so it no longer functions.

Colorless (R = Anthocyanin) Brown15

Reduced PPO activity with increased SO2.

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Laccase Laccase is a very powerful polyphenol

oxidase enzyme produced by mold and found in moldy grapes.

It is highly resistant to sulfur dioxide so late harvest wines or white wines made from grapes with rot or mold are often darker/more yellow in color.

In can be treated with enzymes before fermentation.

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Functions of adding sulfur dioxide

Anti-microbial activityEffective against bacteria and non-Saccharomyces yeast.

The cell membrane will not allow charged molecules (ions) through, but molecular SO2can pass. Inside the cell the pH is much higher (pH 6) so the SO2 disassociates and more molecular SO2 get through.

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Once inside the cell sulfites bind with proteins and enzymes and eventually kill the cell.

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pH and Sulfur Dioxide Because of this only molecular SO2 is

antimicrobial and it represents only a small portion of the free SO2 in a wine.

The equilibrium is affected by pH so the lower the pH the higher the percentage of molecular SO2 .

The importance of pH to the effectiveness of SO2 cannot be overstated!

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A Word About PPM

PPM is an abbreviation for Parts Per Million. It is equivalent to milligrams/Liter (mg/L)There is 1/1000 of a gram in a milligramThere is 1000 grams of water in a literSo 1,000 x 1,000 = 1,000,000

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Effective Level of Molecular SO2

S. cerevisiae is inhibited at 0.8 PPM Molecular SO2. Bacteria, wild yeast and Brett. inhibited at 0.4 PPM Molecular SO2

Bisulfite has a weak effect on ML bacteria but is eclipsed by the effect of molecular SO2.

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How much SO2 to add? There is a legal maximum of 350 PPM Total SO2

(TSO2) but this is irrelevant because of sensory considerations. Late harvest wines are the only time you may approach the legal limit.

Sensory, Try to keep total SO2 < 100 PPM, above that bound SO2 can give a chemical taste that covers up fruitiness. Molecular SO2 > 0.7 to 1.0 PPM has a burnt match smell.

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How much SO2 to add?

Ideally molecular SO2 should be 0.6 PPM or less (not more than 0.8) At time of consumption.

Molecular SO2 is a volatile substance that, irritates throat and makes eyes sting. A small percentage of asthmatics react to this, not ingested SO2.

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Contrary to popular myth SO2 does notcause headaches. More about this in the Wine & Heath lecture.

Molecular SO2 levels fall over time so wine bottled at 0.8 PPM or more should age long enough for sulfur level to fall to 0.6 PPM or less.

In white wines you lose about 20 to 50% of free SO2 in the first year after bottling.

The amount that is lost depends on the composition of the wine and how the bottle is sealed.

Degradation of SO2

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Adding SO2 to Wine Sulfur dioxide is a gas is volatile and harmful to

breathe so it is not convenient to work with, so SO2 is usually added in other forms.

Gas phase SO2 comes in pressurized tanks and is very useful for preserving barrels.

There are new regulations regarding how SO2gas is used in empty barrels that we will discuss in the barrel lecture.

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Adding SO2 to Wine The original method for producing SO2 is by

burning elemental sulfur with sulfur wicks however, be careful that no un-burned sulfur remains in the barrel because it will reduce to H2S.

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Forms of SO2 that can be added

Potassium metabisulfite (K2S2O5) is often abbreviated to KMB or KMBS (K is the symbol for potassium) or sometimes PMBS

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Potassium Metabisulfite

This is a stable powder that contains SO2 and potassium, the percentage of available SO2 is 57.6%.

Note that PMBS & KMB are abbreviations NOT chemical formulas.

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Potassium Metabisulfite

This is a safe way to add because PMBS is stable and relatively non-volatile and it can easily be measured out by weight.

Respirators and eye protection should still be used when working with PMBS for safety & comfort.

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Adding PMBSTo determine how much PMBS to add to raise a given amount PPM of SO2 in the wine we need wine we need to know the following:

There are 3.785 liters in a gallon1 PPM = 1 milligram/ literThere are 1000 milligrams (mg) in a gramPMBS is 57.6% (0.576) SO2 by weight

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Adding PMBSFormula for calculating PMBS addition:

(gallons of wine) x (3.785) x (ppm of addition) = grams PMBS(1000) x (0.576)

3.785 is the conversion from gallons to liters1000 converts mg/L (ppm) to g/L0.576 is the % of SO2 in PMBS

This formula can be simplified to:(gallons of wine) x (ppm of addition) x (0.0066) = grams PMBS

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Campden & Oenosteryl Tablets

These are pre measured forms of PMBS that are available for adding to carboys & barrels, different sizes are available for different additions

Some brands are effervescent and dissolve without mixing.

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Sodium Metabisulfite

Sodium metabisulfite is also available and is good for sanitation because it is less expensive and dissolves better, but sodium is not healthful so it is not used as often for addition to wine.

Sodium metabisulfite in 67.4 % sulfite by weight

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Aqueous SO2 (5% to 10%)

Aqueous sulfur dioxide is made by bubbling SO2 gas through water (in which it easily dissolves).

Since % by weight = Brix you can check by using a hydrometer.

It can also be made by dissolving PMBS in water. Useful for measuring out if you do not have a scale.

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Aqueous SO2 (5% to 10%)

Reacts with O2 so it is not stable over long periods of time.

Formula for adding aqueous SO2

(PPM to add) (3.785) (gallons)mL SO2 = —————————————

(% sol) (10)

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When Adding SO2

Only total SO2 is raised by the full amount added, some of the addition is bound and some is free (only a portion of free SO2 is molecular).

WARNING: This is where things start to get complicated.

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When Adding SO2

The ratio of the free/total sulfur depends on:pHAmount of free and bound SO2 already

presentAmount of SO2 binding compounds not

already bound Basically, how clean and dry is the wine?

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When Adding SO2

Amount of free SO2 usually ranges from about 1/3 to 2/3 of the total SO2 added. The lower the pH the higher the ratio of free to total, wines fermented without SO2 have a higher ratio of free to total.

Example: If I add 50 PPM SO2 to a wine I can expect between 16 & 34 PPM free SO2.

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When Adding SO2

Because of this uncertainty there is always a certain amount of estimation (guesswork) involved in making SO2 additions.

Now we will run through a couple of examples.

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Remember this Graph?

43This is the active form of sulfite

For example:1000 gallons of red wine just finished malolactic fermentation and needs to be adjusted before being racked from a stainless steel tank to barrels. Using potassium metabisulfite (PMBS) you want to adjust it to 0.5 PPM molecular SO2 to protect it from spoilage during the time it will be in BBLs ageing.

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Current analysis:8 PPM Free SO2

22 PPM Total SO2

This would be expressed as F/T SO2 = 8/22 pH = 3.45

By looking at the SO2 chart in the handout you can see to get to 0.5 PPM molecular at 3.45 pH you will need a free SO2 of 23 PPM.

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If approximately ½ (0.5) of the amount of SO2added goes to free SO2 how much PMBS will you need to add?

23 PPM (desired SO2) – 8 PPM (current SO2) = 15 PPM

15 PPM / 0.5 = 30 PPM to be added

(1000 Gal.) (30 PPM) (0.0066) = 198 gm PMBS(conversion factor)

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Second Example:

Make up some numbers:WineGallonsStage of production (grapes to bottle)Target SO2

Current analysis (pH, F/T SO2)

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Homework Question:

If you have 7000 gallons of dry, sterile filtered Chardonnay that is ready to bottle and it will be 10 months before it is consumed. You want to adjust it to 0.8 PPM molecular SO2 to protect its freshness during aging. How much PMBS do you want to add?

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Homework Current analysis:

15 PPM Free SO2 by Ripper30 PPM Total SO2 by Ripper pH 3.30

Answer next week

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7 Steps to adding SO21. Wine analysis2. Molecular SO2 level needed3. pH4. Determine target free SO2 level5. Estimate the amount of SO2 that will be bound6. Calculate addition7. Add to wine

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When Adding SO2 Roughly estimate the amount that will remain

free, do the addition, wait overnight for it to equilibrate, then check your results (if you can wait that long).

SO2 is measured usually by the Ripper or Aeration/Oxidation method. The Ripper titration has a blue endpoint so it is difficult to use for red wines, AO usually reads free SO2 a little lower than Ripper.

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Ripper SO2 endpoint for white wine

Before After52

Ripper SO2 endpoint for red wine

Before After53

Aeration/Oxidation endpoint for red or white wine

Before After

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General recommendations on quality

Pay attention to pH and add for molecular SO2 and keep it as low as possible for the desired wine style. Reds done with ML don't need as much.

Better to add fewer, larger additions than many small ones (shocks the bacteria better and you get a better free/total ratio).

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When to add SO2, Before or after fermentation?

In whites, post fermentation SO2 method allows for less SO2 at bottling. At first, the juice tends to oxidize and the must turns very brown, but this color drops out after fermentation. The choice really depends on style.

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No SO2 Before FermentationLess Phenols More color stable Less acetaldehydeMore conducive for ML fermentation

SO2 Added Before FermentationMore fruity (more aromas)More phenolsNo malolacticLess chance for spoilage

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When to add SO2 cont. If the wine is being sur lie aged, the yeast help

to protect the wine from oxidation. With red wines you generally don't add SO2

until after ML fermentation is done unless you want to protect against Lactobacillusspoilage (which I recommend) then you can add about 30-40 PPM total before fermentation.

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When to add SO2 cont. When adding SO2 to white wines before

fermentation add at the press sump or juice tank, if added at the crusher or in press it extracts phenols from the skins and you get a poor F/T SO2 ratio.

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Excess SO2

Excess SO2 can be removed by adding hydrogen peroxide (H2O2 ). Will oxidize SO2

to H2SO4 (raising the acidity slightly) this is illegal, but it works and can remove up to several hundred PPM.

However, H2O2 is a powerful oxidant and trials should first be done, and great care must be taken.

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Excess SO2 Reaction, H2O2 + SO2 → H2SO4

0.5304 g of 3% hydrogen peroxide removes 1 gram of SO2

0.7 ml of 3% H2O2 per gallon will remove 10 PPM of SO2

There has to be significant molecular SO2present for this to work, and take into account the % solution of H2O2. Don’t try to go below 20 PPM and add slowly while mixing.

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Excess SO2

Large amounts of nitrogen gas can be sparged through the tank to blow off SO2, but this process strips the wine of aromas.

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Rough estimate of what stages during a wine’s processing to add SO2

At Harvest

At Dryness(or when stopping sweet) or when ML is completed

Before first summerIf not bottling sooner

20 to 60 PPM depending on condition of the fruit, none if doing “post ferm SO2”

Bring to 0.8 PPM molecular (whites) 0.5 PPM (reds) About 50 to 70 PPM TSO2, Same for “post ferm SO2”

If pH 3.5 or below, bring to 0.6 to 0.8 PPM molecular (whites) or 0.5 to 0.6 (reds) If pH is > 3.5 lower pH or add SO2 based on tendency to spoil. Try to keep total <80

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At Bottling

When Consumed

If pH is < 3.5, bring to 0.8 PPM (whites) or 0.5 (reds) if pH is > than 3.5 add on basis of tendency to oxidize or spoil but keep total < 100 PPM if possible

When consumed the molecular should be about 0.6 or less, in no case should it be >0.8

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Rough estimate of what stages during a wine’s processing to add SO2

Organic Wines

Organic wines must be made from organically grown grapes and have no added SO2.

There is also a small amount of SO2 formed by yeast in all wines, usually less then 10 PPM.

Adding SO2 to organic wines is legal in Europe.

If a wine has more than 10 PPM sulfur dioxide it must be labeled “contains sulfites”

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Organic Wines

It is very difficult to make a commercially acceptable wine without adding SO2(especially a white wine) due to decreased shelf life.

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Wine Additives

Wine 3Introduction to Enology

3/5/2013

Wine Additives Wine additives are usually used to adjust the

flavor, the chemistry or the stability of a wine. Historically they are not regulated heavily

because they are often already present in the wine to some degree.

A rule to live by when making wine additions is you can always add more, but you can’t add less after it is in the wine.

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Wine Additives Many wine additives are considered GRAS

compounds (GRAS - An acronym for “Generally Recognized As Safe)

Wine additives are regulated by the TTB and information on their use is found at the TTB website. There is a link at the class website.

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By discussing a particular additive I am not necessarily advocating its use!

Wine Additive Labeling

While US wines have not been required to label ingredients but this is likely to change soon. Ingredient/treatment labelingAllergen labelingNutritional labeling

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Sugar & Acid additions Sugar and acid additions were covered in the

previous lecture. We will review acid addition calculations again. Remember: the amount of pH shift you get per

gm/L varies but a good approximation is: 1 gm/L tartaric addition lowers pH by about 0.1

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Adding Acid Very easy using the metric system,

1 gm/L addition Tartaric acid raises TA 1 gm/L To raise the TA 1 gm/L of 100 Gal. wine(1 gm/L) (3.785 L/Gal.) (100 Gal.) = 378.5 gm In English (American) units:

Approximately 8.3 #/1000 Gal. = 1 gm/L

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Example

Acid addition, 3,800 gallons of Cabernet Sauvignon wine is has a pH of 3.9 and you want to lower it to 3.5, how much tartaric acid do you add?

4 grams/Liter will lower pH by about .4(3,800 gal)(3.78 L/Gal) = 14,383 Liters(14,383 L)(4 grams/L) = 57,532 grams

57,532 grams = 57.532 kilograms74

Example

How do we convert this to pounds?Addition= 57.532 kilograms of tartaric acid1 Kilogram (Kg) = 2.2 pounds (#)57.532 Kg x 2.2 Kg/# = 126.8#

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Homework 2

Acid addition, 10,000 gallons of Sauvignon Blanc juice is has a pH of 3.6 and you want to lower it to 3.4, how much tartaric acid do you add?

How much in grams? How much in pounds? Answer next week

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Ascorbic Acid, (Vitamin C) Added as an antioxidant 0.05 to 0.15 g/L (5 to 1.5 #/1000 Gal) works

a little better than SO2. Works well for white wines when added

before bottling.

For Ascorbic to work properly you must have significant Free SO2

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Lysozyme Enzyme that is isolated from egg whites. Kills

Lactobacillus, Oenococcus and Pediococcus in wine. It works by breaking down the cell wall of Gram positive bacteria but it does not affect yeast.

Good for adding to stuck, high pH wines that have the potential for Lactobacillus spoilage but SO2 is ineffective because the pH is too high.

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Lysozyme

Structure

Action 79

Lysozyme

Before lysozyme After lysozyme

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Lysozyme

Works better at high pH, expensive. 200 to 400 PPM (20-40 g/hL) (hL = hectoliter = 100 Liters)

One manufacture said it takes 400 lbs of egg whites to get one pound of Lysozyme.

It costs about $135/pound!

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Enzymes As we discussed in the lecture on white crush

there are a number of enzymes that are used prior to fermentation to clarify juice and improve yield.

The major types are pectinases, hemicellulases, and glucanases.

They act by breaking down the structural components of grape pulp.

Enzymes Those added to crushed fruit the help to

release juice and improve yield. Added to juice they breakdown protective

colloids (gums that prevent particles from settling) to aid in clarify the juice and improve settling.

Fumaric Acid Added to inhibit the growth of ML bacteria

works best along with other practices (SO2, low pH, etc.) Added to 0.03% to 0.05%, very difficult to dissolve.

Filtering is more effective so fumaric is usually only added if you cannot sterile filter.

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Sorbic Acid ~ Potassium Sorbate Preservative, prevents yeast growth but

doesn't kill them. About 100 PPM is effective depending on alcohol. Good for home winemakers making sweet wine who cannot filter.

Used in many food and beverage products as well as non-alcoholic wine.

Sorbic Acid Potassium Sorbate85

Dimethyl Dicarbonate (DMDC) Sold in the US under the trade name Velcorin,

it a powerful and toxic antimicrobial agent. It can be added to wine up to 200 PPM and

kills microbes including Brett. eliminating the need for filtration.

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Dimethyl Dicarbonate (DMDC) After it is added to wine it quickly breaks down

to harmless amounts of methanol & CO2. It can only be added with a dosing machine that costs about $60k or the machines can be rented.

Randal Gram called his the Deathstar Machine.

It is used primarily for low alcohol wines as well as bottled fruit juice, soda pop, and sweet teas.

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Alcohol Must be added in the form of grape brandy

for fortified desert or table wines. Legal with permits & tax documents.

For home winemakers 1 to 2 % aged brandy gives wines made from second crop more mouth feel and oak character, (old Burgundy trick).

Alcohol effects the body and taste, as well as the perceived aroma of a wine.

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Water Legal to add in under prescribed limits for

additions of yeast, acids, fining agents etc. Water can be added to lower the sugar of musts

that are too sweet to ferment dry. Used to be semi-legal, but in 2002 California

Food & Drug interpreted adding enough water to insure yeast can ferment to dryness on dehydrated grapes is allowable.

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Water A taste test was done with Zinfandel. Zins can

dehydrate at harvest and sugar up very suddenly. So essentially, they were replacing the water that had been lost to dehydration.

Best {Taste} Worst25 Brix 28 to 25 28 Brix Adjusted

as is adjusted not adjusted as wine

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Water Rule of thumb, get harvest

Brix right to begin with, and if you don't, keep the adjustment as low as you can.

Commercial winemakers often ferment high Brix must and then de-alcoholize, this method concentrates flavor instead of diluting it.

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Water Raisins present in Zinfandel must can raise

the sugar in the tank 1 to 5 °Brix after soaking.

Remember to add acid to compensate for the lack of acid in the water.

It is very difficult to get an accurate Brix reading off of a tank of red must on skins so let it soak and mix well before measuring Brix.

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Water The formula is similar adding sweet and dry

wines together. To get 1000 gallons from 26 to 25 degrees ºBLet X = Gallons water

(1,000 + X) 25% = {(1,000)(26%)} + X(0)25,000 + 25X = 26,000 + 0

25X = 1,000X = 40 gal

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Saignée When you add water you may dilute flavor. Before adding water it is best to drain off

some off the juice so you end up with the same liquid to skins ratio as you had before the water addition.

The term for this is saignée from the French word for bleeding.

Saignée makes an excellent rosé wine.94

Enological Tannins There are many types of tannins that can be

added to wine that are isolated from oak or grape skins and seeds.

They are used to affect a wines body, flavor, and to stabilize color.

Enological tannins offer exciting possibilities but taste bench trials first!

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Gum Arabic Gum Arabic is a naturally occurring gum

derived from the Acacia tree. It is widely used in a number of foods and beverages.

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Gum Arabic

Acting as a protective colloid it stabilizes the color of young red wines and improves body/mouthfeel and makes a wine “softer”.

It should only be added to clarified wines. Taste trials should be done before use,

addition rate is about 10 to 20 grams/hL.

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Color concentrates Mega-purple & Mega-red,

Grape juice concentrates derived from Rubired (a hybrid variety grape bred for color).

Sweet 68ºBrix and expensive ($130/Gallon)

Addition rate of about 0.1 to 0.3%. Affects flavor and aroma as well as

color.

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Jamie Goode

Improving low-end wines

Tannins, gum Arabic and color concentrates are widely used in inexpensive wines to improve quality and make multiple bottlings more uniform.

They have a huge affect on wines that are not very good on their own.

They have much less to offer to well-made wines from quality growing regions.

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Should you use wine additives?

Well….. It dependsDo they make your wine taste better?What are the long term and short term

effects of their use?How do I feel about using them?Think of them as specialized tools in your

winemaking tool box that you may never need.

Fining Agents There are many different types of fining agents,

they are not technically additives because they do not stay in solution and remain in the wine.

Since the affect the chemistry of the wine and settle out they are considered a wine treatment instead of an additive.

We will cover fining agents in a later lecture.

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In Conclusion There are more additives that are less common

than the ones we went over tonight. When using additives remember to:Do lab trials before additionsTrial the levels recommended by the

manufacturer against a control.Taste your trials blind

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In Conclusion

The best wines always seem to have the least intervention…..

But that might be because they need the least intervention.

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Reading Assignment

There is a link to an in-depth article on Sulfur dioxide I wrote for Practical Winery Magazine at our class website.

There is also a link to excellent article on sulfites by Andrew Waterhouse a professor at UC Davis.

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Documents

Sulfur Dioxide & Wine Additives - Santa Rosa Junior …jhenderson/Sulfur Dioxide.pdfSulfur Dioxide & Wine Additives 1 1 Sulfur Dioxide & Wine Additives Wine 3 Introduction to Enology